Edward’s Cooking Tips
General cooking Instructions
Most of my steaks are quite versatile and be cooked in any traditional cookware and method. Here are some general cooking tips.
A cast iron pan is great to use because it gives the most even heat distribution.
A sous vide is a great tool to use to achieve the maximum tenderness and the most even edge to edge temperature in any cut of meat.
Allow meat to be close to room temperature before cooking.
Be sure to allow meat to rest before slicing.
Individual Cut Tips
Denver steak
Denver steaks do well direct seared on a hot cast iron pan or grill. Aim for about 4.5-5 minutes total cooking time flipping every 30 seconds for medium rare. Rest for 7-10 minutes before slicing against the grain.
They are also great reverse seared. Use low temp 200-225F grill (indirect heat) or oven for about an hour to get internal temp to 125F. Then remove from heat and rest for 10 minutes. Then sear over direct heat about a minute per side, to get crust. Rest for 7-10 minutes before slicing against the grain.
Pork chops
The pork chops are great on a cast iron pan set to high heat. As pan is heating up, place the pork chop fat cap down on the pan. The fat will render into the pan to be used as cooking oil. Once pan is coated and hot, place the first side down to sear. I suggest flipping every 30 seconds for total cooking time of 4.5 minutes. Remove from heat, and pour all the oil in pan back on the pork as it rests 7 minutes before slicing.
Dry Aged Beef Crack
Once formed into patties, the best way to cook these are in a cast iron/regular pan. This allows the fat and juices to help baste the patty as it cooks.
Picanha and NY Strip Steak
The Picanha and NY Steaks are great on a cast iron pan, set to high heat. As pan is heating up, place the steak fat cap down on the pan. The fat will render into the pan to be used as cooking oil. Once pan is coated and hot, place the first side down to sear. I suggest flipping every 30 seconds for total cooking time of 5.5-6 minutes. Remove from heat, and pour all the oil in pan back on the steak as it rests 7 minutes before slicing.
Rib Eye Steaks and Tomahawks
The rib eye and tomahawk steaks are usually a bigger more finely marbled cut of meat. Because of this I suggest the use of either a cast iron pan or grill set to medium high. Once pan or grill is hot, place steak in pan or grill flipping every 30 seconds for total cooking time of 6 minutes for rib eyes and 12-15 minutes for Tomahawk. Rest for 7 minutes for rib eye and 10 minutes for tomahawk before slicing.
The tomahawks also do very well with a indirect heat reverse sear method. Use low temp 200-225F grill (indirect heat) or oven for about an hour to get internal temp to 115F. Then remove from heat and rest for 10 minutes. Then sear over direct heat about a minute per side, to get crust. Rest for 7-10 minutes before slicing against the grain.
Lamb Chops
Best way is to reverse sear the whole rack. Then sear over direct heat on a pan or grill.
When doing reverse sear, 200-225F, for about 45 minutes, on a sheet pan uncovered.The reverse sear can be done in the oven or grill. Once time is up, take lamb out of the oven/grill and let cool/rest for 10 minutes. During this time you can get your pan/grill hot as it can go.
Use a little oil to coat the lamb, then sear until nice crust is formed. Rest 7-10 minutes before slicing.
Filet Mignons and Petit Tenderloins
These cuts are best done in a cast iron pan over high heat. As pan is heating, placed White Gold in pan to melt and render fat into cooking oil. Once pan is hot and oil is hot place the steak in pan, flipping every 30 seconds for total 4.5-5 minutes total cooking time. Remove steak from pan, pour oil in pan over steak as it rests for 5-7 minutes before slicing.
